Heat the ghee or oil in a large, heavy-bottomed saucepan over medium-high heat.
Add the cumin seeds and fry for about 30 seconds, until they darken and become fragrant. 2.
Add the curry leaves or bay leaf, followed immediately by the cauliflower florets.
Stir well to coat. 3.
Sprinkle the cauliflower with turmeric, paprika or cayenne, and half of the chopped coriander (1. 5 tbsp / 75 ml).
Stir-fry for 3-4 minutes until the cauliflower is lightly browned in spots. 4. If using fresh peas, add them now along with 2–4 tbsp (60 ml) of water.
Cover the pan, reduce heat to low, and cook for 15–20 minutes, stirring occasionally, until the cauliflower is tender. 5. If using frozen peas, add them during the last 3–4 minutes of cooking time, ensuring they are just heated through. 6.
Once the cauliflower is cooked, stir in the salt, the remaining 1. 5 tbsp (75 ml) of fresh coriander, and the yogurt, sour cream, or cream.
Mix gently to combine. 7.
Garnish with Brazil nut curls or parsley sprigs if desired, and serve immediately.
Cut cauliflower florets into uniform sizes to ensure they all cook evenly and reach the perfect tender-crisp texture at the same time.
Stir in the yogurt or cream at the very end, with the heat turned off, to prevent it from curdling and to maintain a silky, smooth sauce.
Don't be afraid to let the cauliflower get a little browned during the stir-frying step; this caramelization adds a wonderful depth of flavor to the final dish.
